Question

List the various method of preservation you will use to store them:
i. Mangoes
ii. Peas
iii. Juices
iv. pulses
v. fish

Answer 1

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1. Mangoes

Frozen raw: A lot of people use raw mangoes as a souring agent in their curries while cooking or for desserts. The best way to freeze raw mangoes is to cut them into slices after peeling and let them sit on a tray covered with a cloth or parchment paper to soak the extra moisture.

2. Peas

Preserve shelled green peas by freezing, salting (brining), drying, or canning. Preserve pea pods (snow peas and sugar snap peas) by freezing or salting. Try some dried, too, and see if you like using them in favorite recipes after preserving this way.

3. Juices

Pasteurization: Preservation of fruit juices by application of heat is the most common method. Pasteurization is a process in which juice or milk is heated to 1000C or slightly below for a sufficient time to inactivate/kill the micro-organisms, which cause spoilage.

4. Pulses

Drying method is used to remove moisture and water content. It is a type of preservative method which is used to preserve cereals and pulses.

5.Fish

The four most popular methods of fish preservation are freezing, canning, smoking and pickling. Top quality fresh fish are essential for fish preservation. Of all flesh foods, fish is the most susceptible to tissue decomposition, development of rancidity and microbial spoilage

Answer 2

AnsWer

1. Mangoes

1. MangoesFrozen raw: A lot of people use raw mangoes as a souring agent in their curries while cooking or for desserts. The best way to freeze raw mangoes is to cut them into slices after peeling and let them sit on a tray covered with a cloth or parchment paper to soak the extra moisture.

2. Peas

Preserve shelled green peas by freezing, salting (brining), drying, or canning. Preserve pea pods (snow peas and sugar snap peas) by freezing or salting. Try some dried, too, and see if you like using them in favorite recipes after preserving this way.

3. Juices

Pasteurization: Preservation of fruit juices by application of heat is the most common method. Pasteurization is a process in which juice or milk is heated to 1000C or slightly below for a sufficient time to inactivate/kill the micro-organisms, which cause spoilage.

4. Pulses

Drying method is used to remove moisture and water content. It is a type of preservative method which is used to preserve cereals and pulses.

5.Fish

Drying method is used to remove moisture and water content. It is a type of preservative method which is used to preserve cereals and pulses.5.FishThe four most popular methods of fish preservation are freezing, canning, smoking and pickling. Top quality fresh fish are essential for fish preservation. Of all flesh foods, fish is the most susceptible to tissue decomposition, development of rancidity and microbial spoilage